Saturday, June 25, 2011

Grapefruit Campari Sorbet and Pomegranate Tangerine Sorbet

The Altitude Adjustment Section
Here are two super simple sorbet recipes which are unbelievably refreshing and do not require the use of much heat.

Campari and Grapefruit Sorbet

Ciao Bella has made this classic Italian-flavored treat since the beginning, and I love it!

3 cups fresh pink grapefruit juice (from about 4 large grapefruits), strained and chilled
1 1/2 cups sugar
1/2 cup Campari, chilled

In a blender, combine the grapefruit juice and sugar, and blend until the sugar is dissolved. Add the Campari, pour the mixture into the container of an ice cream machine, and churn according to the manufacturer's instructions. Transfer to an airtight container and freeze for at least 2 hours before serving.

Pomegranate-Tangerine Sorbet

3/4 cup sugar
1/2 cup water
2 cups pure pomegranate juice
1 cup tangerine or orange juice
1 tablespoon finely grated tangerine peel or orange peel
Mint sprigs

Combine sugar and water in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Remove from heat and cool completely. Whisk in pomegranate juice, tangerine juice and peel. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze sorbet in covered container until firm.